Party Tostada with Guacamole

Name: Party Tostada with Guacamole
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 500 ml vegetable oil; 1 red onion; 2 garlic; 1 tin red kidney beans; ¼ cup water; 2 tbs coriander; 6 flour tortillas; 1 cob corn; 2 tomatoes; 1 avocado; 1 head cos lettuce; 1 lime; salt; pepper

3.8

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This recipe is sure to take your Mexican cooking repertoire to the next level. These festive tostadas are both authentic and delicious, served with beautiful beans and topped with the best guacamole. ¡Buen provecho!

Allergens:

Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1

red onion

2

garlic

1 tin

red kidney beans

2 tbs

coriander

6

flour tortillas

(Contains: Gluten; May be present: Soy.)

1 cob

corn

2

tomatoes

1

avocado

1 head

cos lettuce

1

lime

Not included in your delivery

500 ml

vegetable oil

¼ cup

water

salt

pepper

Nutritional Values

per serving

Calories3260 kcal

Fat27.4 g

of which saturates6 g

Carbohydrate92.6 g

of which sugars16.6 g

Protein26.8 g

The average adult daily energy intake is 8700 kJ

Utensils

•Pan

•Bowl

•Plate

Cooking Steps

1

Wash and dice the tomatoes. Dice the onions. Chop the cos lettuce. Heat a little of the oil in a saucepan over a medium heat. Add half of the onion. Cook, stirring, for 3 minutes or until softened. Add the crushed garlic and cook, stirring, for 30 seconds or until fragrant. Add the drained and rinsed beans and water, cook, uncovered, for 5 minutes or until heated through. Remove from the heat. Cool slightly. Transfer the mixture to a heatproof bowl. Using a fork or potato masher, coarsely mash. Season with salt and pepper and stir in half of the coriander. Cover to keep warm.

2

Heat the remaining oil in a deep frying pan to shallow fry over a medium-high heat. You will know when the oil is hot enough when bubbles start to rise to the surface. Add the tortillas one at a time. Cook for 1 minute on each side, or until golden. Remove and drain on absorbent paper.

3

Cut the avocado into cubes. To make the guacamole combine the corn, tomatoes, avocado and remaining onion and coriander in a medium bowl. Season with some salt and pepper. Tip: Microwave the corn for 30 seconds, this will make it easier for you to shuck it and remove those annoying hairs. Holding the corn cob upright on a work surface, cut kernels away from cobs.

4

To assemble the tostadas, place each tortilla on a serving plate. Dollop over the beans and top evenly with lettuce and guacamole. Quarter the lime and serve with a wedge of lime. Did you know? The first evidence of avocado use was discovered in a Mexican cave and dates back to around 10,000 BC.